Cooking Corner: Pumpkin Cookies

by Brittany Cline (’16)

Autumn is almost here and to celebrate, why not make something centered on pumpkin ingredients? Pumpkin cookies really bring in the fall season and create a sense of warmth as it is just in time for Halloween and Thanksgiving! (Makes 3 dozen)

  • 2 ½ cups of all- purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of cinnamon
  • ½ teaspoon of nutmeg
  • ½ teaspoon of cloves (optional)
  • ½ teaspoon of salt
  • ½ cup of butter (softened)
  • 1 ½ cups of white sugar
  • 1 cup of canned pumpkin puree
  • 1 egg
  • 1 teaspoon of vanilla extract

Icing Mixture

  • 2 cups of confectioners’ sugar
  • 3 tablespoons of milk
  • 1 tablespoon of butter (melted)
  • 1 teaspoon of vanilla extract


  • Preheat the oven to 350 degrees.
  • In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt) and set aside.
  • In a separate bowl, blend together the ½ cup of butter and the white sugar until creamy.
  • Add the pumpkin puree, egg, and the vanilla to the butter mixture and, once again, beat until all of the ingredients are well bound and creamy.
  • Slowly blend, with electric mixer, the dry ingredients into the liquid mixture.
  • Drop on cookie sheets by tablespoonfuls, and flatten the tops slightly.
  • Bake for approximately 15-20 minutes.
  • Cool the cookies and drizzle icing with a fork.
  • To make the icing glaze, combine confectioners’ sugar, melted butter, and the vanilla in a small, clear bowl. Add more milk as needed to create a drizzling consistency.

The cookies are superb and great for the autumn weather. The cookies have a soft, cake-like form instead of a hard, pasty cookie. They are absolutely delicious right around the fall holidays! Happy Cooking!